Brine Coconut Chicken

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Brine Coconut Chicken

 

Brine Coconut Chicken

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Lunch
Cuisine African

Equipment

  • Saucepan
  • Skillet
  • Blender
  • Mixing Bowl
  • Fridge
  • Shallow Bowl
  • Kitchen Papper Towel

Ingredients
  

For The Brine

  • 6 whole Coconut Water
  • 1 bulb Garlic
  • 1 Yellow Scotch Bonnet
  • 1 fresh Fresh Rosemary
  • 2 tbsp Black Peppercorns
  • 5 tbsp Salt
  • 3 Bay leaves dried

For The Marinade

  • 5 Chili Peppers red
  • 1 medium Bell Peppers red
  • 5 Scotch Bonnet yellow
  • 1 bulb Garlic halved
  • 10 Basil Leaves
  • 1 tsp Black Pepper Corns
  • 1 tbsp Paprika
  • 1 tsp Salt

For The Coating and Frying

  • 3 whole Eggs
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 2 cups Breadcrumbs
  • 1 tbsp Fresh Parsley chopped
  • 3 cups Olive Oil

Instructions
 

For The Brine

  • Pour the coconut water into a saucepan on medium-high heat, add garlic, ginger, 1 yellow scotch bonnet pepper, black pepper corn rosemary, bay leaf, and salt and let it warm up for 2 minutes then take it off heat to cool then add the chicken drums and allow it to sit in the fridge overnight or more.
  • In a skillet on the high head, roast the bell pepper, garlic, red chili and yellow scotch bonnet for 3 minutes on each side.
  • Remove the seeds of the bell pepper and transfer it along will all the roasted ingredient to a blender, add basil, black pepper corn, mustard, paprika salt and half cup coconut water and blend till smooth.
  • Transfer the chicken to a mixing bowl, pour the marinade on the chicken and set it in the fridge for a minimum of 30 minutes.
  • In a shallow bowl pour Breadcrumbs, garlic granules, black pepper, parsley, and salt and mix together.

For The Egg Wash

  • Beat three eggs together
  • Gently dip the chicken in the egg wash, then carefully coat the entire chicken in the breadcrumb and deep fry in hot oil for 10 minutes.
  • Repeat the same process for the rest of the chicken then, transfer the fried chicken to a kitchen paper towel to absorb excess oil.
  • Coconut brine fried chicken is ready to serve, best served hot.

Video

Keyword brine, Chicken, coconut

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